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Shipwreck beer: Yeast from 1886 shipwreck makes new pier



  • New bridges use yeast found in beer bottles taken from a 131-year-old shipwreck
  • Divers dug 15 meters in the seabed to access the ship's dining room
  • The yeast was then cultivated in test tubes, but took two years of experimenting to get just the right flavor

Albany, NY – The most characteristic feature of Jamie Adams' new ale is not its jumping bite, but its compelling backstory: Brewed from yeast in Beer bottles that went down on a doomed steamship and dulled on the seabed for 131 years.

Someone who lined up to try a pig of the new Deep Ascent ale on a craft beer festival this weekend says it gave a refreshing taste of another era.

"Just the concept that they could bring a beer bottle from the bottom of the sea … then pull out the yeast from it, that kind of chemistry is fascinating," said beer enthusiast Peter Bowe of Schenectady. "And beer is amazing."

Adams, a former Wall Street trader who opened Saint James Brewery on Long Island nearly two decades ago, said his beer grew out of his love of diving. It was brewed with yeast taken from bottles he and other divers rescued from SS Oregon, a luxury liner from Liverpool to New York that collided with a schooner and sank by the Fire Island in 1

886.

It is 135 meters deep in an underwater cemetery known for local divers like the Wreck Valley. "It's a wonderful, great shipwreck to dive," said Adams, 44, "I came up with the idea of ​​making some beer if we came up with some intact bottles."

The brewery makes beer to collect money for fire victims [19659010] He achieved a team of divers in 2015 to search for bottles, but did not hit dirt until 2017, after the storm changed the sand and made first-class dining available. They dug 15 feet into the seabed to access, and then another six feet inside the ship to find half a dozen bottles up and down, corks intact. Later dives found 20 more bottles.

Adams cultivated the yeast in test tubes using a microbiologist and used the next two years brewing test batches to get just the right flavor.

Along with hops and malt barley, yeast is a key factor in producing the taste and character of the beer. During fermentation, the microorganism eats sugar and creates alcohol, as well as chemical compounds called esters that provide different fruity and floral flavors.

Adams believes that SS Oregon's yeast originates from the line used by Bass Brewers in England to make a mark called King's Ale, which is no longer produced.

He said that his new beer, which has a slightly fruity taste with a hoppy finish, is a "replication of what would have been served on the ship in 1886. We want people to get a little taste of what life was as a passenger on this ship. "

" Historic Taste "

It may seem like a lot of work to come up with a new beer, but shipwrecks have long held a special fascination for boaters who are eager to recreate a taste of the story. In 1991, a British brewer used fermented from a barge that sank in 1825 in the English Channel to create Original Flag Porter. Last summer, the Australian craft crafted brewer James Squire The Wreck Preservation Ale, made from yeast from the Sydney Cove merchant vessel, which drove around Tasmania in 1797.

For some craft beer enthusiasts, the real appeal of shipwreck is all that tell more than flavor. "I spoke to the brewer and he said he was the one who did the dive," said Calvin MacDowell, tried Adams' ale at the New York Craft Brewers Festival in Albany. "Knowing that it's so long ago and getting a taste of the story is exciting."


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